Work Book

Do you have a favourite hot beverage? What memories and feelings does your favourite hot beverage evoke for you? Feel free to use this space to share.

My grandfather was a herbalist. A lot of people came to him, as being seen by a doctor was very expensive. I grew up in Dar es Salaam, Tanzania and going to the doctors often meant getting a needle in either arm. If I squealed too much, it would go straight to my bum, which I loathed even more. Therefore this tea, when we were younger, was given to us without milk.

As a young child, I didn’t particularly like the taste of this tea without milk. Perhaps my mother gave it to us regularly, so that we would not come home with seasonal colds or the flu.

There are numerous health benefits to the spices in this tea. Turmeric is a natural anti-inflammatory. Whole black pepper reduces congestion. Cinnamon is a natural immunity booster and can alleviate fatigue. Cardamom helps with digestion. Saffron is excellent for heart health. The health benefits are vast.

Milk was a cherished commodity, so we would often use condensed milk, because it keeps for a longer time when one does not have a fridge due to frequent power failures. In Dar es Salaam, Tanzania we call this Chai, only if it is made with milk. When it is made without milk, we call this tea Tangawizi. ~ Zeni

Ingredients

• 2 cups of water

• 1 cup of dairy or non-dairy milk

• ⅛ cup of condensed milk

• 2 teabags or 2 tbsp of loose tea leaves (black, green or mint)

• 1 pinch of turmeric powder

• 2 green cardamoms

• 1 stick of cinnamon

• 1 clove

• 1 piece of dry ginger

• 7 whole black peppercorns

Instructions

• Bring water and milk to a boil

• Add all of the ingredients, except ginger and black peppercorns

• Add 1/8 cup of condensed milk

• Bring the brew to a simmer

• Add in the dry ginger and black peppercorns

• Add saffron leaves, continue to simmer

• Serve hot

• 2 saffron leaves